Asian Slaw with Ginger Peanut Dressing
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This cool and crunchy Asian slaw is a delicious way to eat your colors!
This Asian slaw is a great way to eat your colors, and it’s every bit as delicious as it is healthful. I know the list of ingredients looks long, but please don’t let that discourage you. The great thing about the recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots, and shelled edamame. Pair the slaw with my coconut shrimp, char siu chicken or beef bulgogi burgers. The recipe makes a lot, so you’ll have plenty of leftovers for lunch, in which case the slaw is delicious all on its own.
What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing
For the Ginger-Peanut Dressing
For the Slaw
Step-by-Step Instructions
Begin by combining all of the ingredients for the dressing in a mixing bowl.
Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time.
Next, combine all of the slaw ingredients in a large mixing bowl.
Before serving, add the dressing and toss well.
Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt), then serve chilled. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
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Asian Slaw with Ginger Peanut Dressing
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Ingredients
For the Ginger Peanut Dressing
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- Heaping ½ teaspoon salt
- 1 teaspoon Sriracha sauce (optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the Slaw
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- ½ cup chopped salted peanuts (or you can leave them whole)
- ½ cup loosely packed chopped fresh cilantro
Instructions
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Nutrition Information
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- Calories: 339
- Fat: 21g
- Saturated fat: 2g
- Carbohydrates: 33g
- Sugar: 16g
- Fiber: 5g
- Protein: 8g
- Sodium: 480mg
- Cholesterol: 6mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I love this recipe! The first time I made it, I made it as stated. Tonight, I made it and used napa cabbage and bok choy instead of coleslaw, added an extra red pepper and shredded a rotisserie chicken into the salad. It was delicious!! We are eating leftovers tomorrow for lunch!
This recipe was bursting with flavor!! I was surprised how amazing the slaw turned out – just delicious!!
Quick question, are the calories per serving or for the entire recipe?
Hi Nicole, they are per serving.
Delicious! Finally found the dressing I’ve been searching for
Superb
I’ve made this repeatedly, and shared the recipe; everyone requested it. I add slightly more peanut butter, and use chili crisp instead of Sriracha as I don’t have any and it’s delicious.
I made this last night on a whim, and it was seriously delicious! I put it on top of teriyaki salmon burgers to add some crunch. I cut the recipe in half because there were only two of us. Thanks for sharing!
I bring this to summer social gatherings and it is always a favorite. If I can’t find shelled edamame I will substitute green peas.
Far and away the BEST kale salad recipe I’ve ever had! You are definitely my GO-TO for most all recipes. Next…Tuna Poke and the Mac and Cheese. Thanks for sharing such good recipes!
This is the best salad I’ve ever had! My husband and I devoured it the first time I made it. It’s healthy and very satisfying.
Thank you, Jen.
Another ringer.
I’ve made this recipe twice now and absolutely loved it! My husband keeps asking for it again and again.
Jen, what would recommend to make this a slightly spicy version? Possibly adding Sriracha?
Thanks!
Yes, I think sriracha would be a great option to add some heat (and so glad you’ve enjoyed it)!
I made this Asian slaw as an accompaniment to fried chicken sandwiches…it was perfect! Although a lengthy ingredient list (many of which I typically have on hand) it came together quickly, was beautifully colourful and delivered AMAZING flavour! Everyone “needed the recipe”! Although it was my first time making this recipe it won’t be the last! It will be part of our summer salad rotation! Thank you Jenn, you never disappoint!
Thank you so much Jenn for sharing this very special recipe. This is like the 4th of July for your tastebuds! Best fiber rich salad ever!
I’ve been making this recipe for 2 years and its become a family favorite! Easy to switch ingredients but the key is the dressing and including cilantro. I add fresh grated lime zest for an extra zing. Thank you!
I really liked this slaw. Used Napa cabbage instead of regular cabbage in slaw mix. Really good.
I made this last night. It was quite delicious and refreshing! Will definitely make it a summer staple. Thanks for the recipe.
Ok, Jenn, I’ve made this salad so many times and just had to tell you it is SO GOOD. Our sons make special requests for it. Your website is wonderful-I’ve never made any of your recipes that we all didn’t love. Bravo!!
It’s rare for me to ever comment on anything but boy was this recipe good, that dressing is now my absolute fav, so well balanced and just delicious! The crunch of the salad and the flavour from the dressing – I could eat a bowl of this every night!
I so love this recipe. I use it for an Asian rolled Pork Belly that I fill with ground Star Anise, Cinnamon, Cloves, Szechuan Pepper, garlic, ginger and lots of fresh Coriander. Then spit braai it over a wood fire and serve it on this salad. A match made in heaven!!!
Delicious! Lots of happy campers here. Any chance you can add the metric measurements please? Thanks Jenn.
Hi Claire, I just added the metric measurements (and glad you like this)!
Thank you!
Hi! I’m trying to decide between this slaw and your Thai Crunch Salad for a dinner party. They are so similar but I wondered if you have a favorite between the two? I’m also making your Honey Lime Chicken grilled skewers. Thank you!
That’s a hard choice — I really don’t have a favorite so it’s completely a matter of personal preference. 🙂 Hope the dinner party is nice!
I put this slaw on top of a homemade chili halloumi burger in a crusty bread roll. HOLY MOTHER OF GOD IT WAS GOOD. Perfect accompaniment to it. The dressing is so yummmmmmm. Totes umami. If I could give it more stars I would 😍😍😍
This dressing is delicious tossed with Chinese noodles or thin spaghetti , shrimp, broccoli, scallions and whatever else you like! Served at room temperature.
This slaw is so fresh, healthy and delicious! I often make it as a main course by adding shredded rotisserie chicken. My son has a peanut allergy, so we omit the peanuts and the peanut butter from the dressing. I have also substituted tahini in the dressing when I have it, but it is not necessary. Wonderful either way!!
One of my favorite salads! Only needed about half the dressing for the salad. I didn’t put peanuts in there, but I think it would have really benefited from them.
So tasty but mega wholesome. I made this for a dinner party and again with the left overs for us at home – So delicious definitely a recipe (great staple dressing to write down!) to pop in your kept recipe collection – Definitely will make again, Thank you!
This recipe is so delicious! I’ve made it many times. It’s great as a side dish or as an entree with added grains or protein. I’ve taken it to “pot luck” events and always get asked for the recipe. My favorite way to eat it is as a “hot and cold” salad. I put hot rice on the bottom of a bowl, add the slaw, and then drizzle with the dressing. SO SO SO good. If I have left over chicken or salmon, I add that too.
This salad is so delicious! It’s so colorful and the flavors and textures make it so good. Love the dressing. Have made many times; I particularly love it with Jenn’s Vietnamese meatballs.
Yum Yum, always a crowd favorite and so colorful. I love to take this to a potluck and spark up all the pasta salads. Sometimes I make a double batch of dressing and use it to marinade chicken skewers. Our family loves your cooking flavors! Thank you for your delicious recipes.
This is the best Asia Salad I have ever had. I love the addition of the edamame beans and peanuts. The dressing is wonderful even just on a regular salad. Highly recommend this salad.
Love this slaw. Goes great with grilled dinners at the cottage. I make the dressing ahead and it easily assembles before dinner, especially if you buy preshredded cabbage! My guests always love it! Thanks for another great recipe.
This is a hands down winner. You know it’s a great recipe when friends email you the next day asking for the recipe. I had a pork tenderloin & I was looking for something to compliment it . I’ve also served it with grilled salmon & corn on the cob. Hands down winner.
This salad is wonderfully colorful and tasty. Pairs so well with chicken or fish or is great on its own.
My husband loves the dressing so much I double the recipe for his lunches during the week. All of the salad dressings on this site are excellent. And easy to make! I no longer buy store bought. Thanks:)
Love this recipe! I make it all the time, and my husband loves it! He takes it all the time for lunch at work, and eats it at home as well. I just don’t add the peanut butter, but it still tastes great!! Thank you!!
I came across this recipe about a year ago and have made it almost every week since! I was looking for peanut slaw recipe. I made this all throughout the past year with every type of cabbage you can imagine. I’ve substituted veggies. I have added chicken. I can do no wrong. The dressing is the absolute best. Everyone including husband and kids love it and I have shared this recipe over and over. Thank you Jen!
I have made this salad many times. It’s always a hit! It’s worth the chopping. We even eat the leftovers the next day – a bit runny – but still crunchy and delicious.
This salad is amazing! I have taken it to family gatherings and get rave reviews.
When it is not going to gatherings, it is a crave worthy salad for weekday lunch.
I am always looking for great salad recipes. This hits the mark. I’ve shared the recipe over and over
This salad is DELICIOUS with so many flavors, textures, and bright colors! I’ve made it numerous times and my co-workers always comment on how good it looks and smells.
This is my go to salad to accompany any Asian meal. And we eat a lot of Thai, Chinese, Vietnamese and Malaysian food. I usually make the recipe as written but sometimes add mint leaves, daikon or regular radish and fried won ton strips. Delish!
Absolutely love this recipe! Also a big hit at any gathering. Very colorful and flavorful and excellent pairing with grilled chicken.
This is quite simply the BEST dish you can take to a picnic or pot luck or buffet. It is a winner every. single. time. EVERYONE asks me for the recipe for this. It is so good. Do not be put off by the list of ingredients. It is so worth it and you will have lots of them in your store cupboard. 100% win!
I wish I had tried this salad earlier! So tasty and relatively easy to make
I loved this salad
Made it for a girl’s weekend with Asian inspired salmon…amazing!!
This is a great recipe. We have made this twice and will make many more times. We also use it in egg rolls. We chop leftover pork tenderloin and combine with the slaw then stuff the wraps. We then cook them in an air fryer. The outside is crispy and the inside is hot. Thanks for the recipe.
I’ve made this several times, and now it’s my go-to slaw recipe. I usually fix it with Oriental wings, and my guys all love them! Yum!
This is probably my all time favorite recipe ever found on Pinterest. My stand by for covered dish! Everyone loves it! Can’t tell you how many times I have been asked for the recipe – always a home run! Thank you for sharing!
This is such a delicious recipe! I’m sure it sould be varied in many ways, but it will be delicious! Took it to a socially distanced dinner party last week and everyone loved it! And there is no doubt that it is very healthy!!
Hi Jenn,
Would this salad pair well with your Vietnamese Meatballs ?
Thank you Lady !!!
Angela B.
Yep!
Absolutely delicious and a feast for the eyes. I topped it with seared marinated Ahi tuna for a complete meal.
Fabulous side, we served with grilled fish. I followed the exact recipe. With the leftovers, I tossed in sliced grilled chicken, toasted almonds, and a little more edemame and served it for lunch the next day. Another great recipe!
So delicious! A perfect side dish. So colorful and flavorful! It was a nice change from the standard green salads we’ve been making all summer! We had it for almost 5 days either for lunch or as a side at dinner. Highly recommend!!